Preparation, characterization and evaluation properties of a high-methoxyl pectin-iron (Ⅲ) from Actinidia arguta fruits

Abstract

Iron deficiency anemia (IDA) was the most common nutritional disorder worldwide. As an effective and stable iron supplement, the physicochemical properties of iron complexes prepared using plant active ingredients have been extensively studied. In this study, a high methoxyl pectin AAP was extracted from the Actinidia arguta fruits. The synthesis process of AAP-iron (III) was optimized by single factor test and response surface methodology test. The physicochemical properties, structural characterization, and in vitro bioactivity were systematically investigated. Under the optimal synthesis conditions of pH 8.1, reaction time of 40 min, and temperature of 48 ℃, the iron content of AAP-iron (III) reached 26.62 ± 0.31 %. In addition, the -OH and -COOH groups in AAP coordinated with Fe^3 + to form β-FeOOH groups. Compared with AAP, although the antioxidant capacity and α-glucosidase inhibitory activity of AAP-iron (III) were weakened, its α-amylase inhibitory activity was enhanced. In vitro digestion tests showed that AAP-iron (III) had a slow-release effect. Compared to FeSO₄, AAP-iron (III) was more stable and not easily damaged by the simulated digestive solution. This study demonstrated that AAP-iron (III) was a promising new iron supplement.